Jim Platz’s Chicken Tacos

Jim Platz

Sichmeller Insurance & Financial Solutions, Inc.

1 pkg. (3 to 4) deboned chicken breasts
Cooking oil
Juice of 2 limes
1 pkg. Lawry’s fajita seasoning
¼ to ½ cup of tequila
3 to 4 garlic cloves, chopped fine
Salt & Pepper to taste
1 onion, chopped fine
Corn tortillas or taco shells

Clean and skin chicken breasts. Cut chicken into small pieces. In a large skillet, brown the chicken on all sides and remove from skillet onto a plate. Place a little oil and the onions and garlic into the skillet and cook until the onion is translucent. Add chicken back to the skillet. Cover with water and add Lawry‟s fajita seasoning, juice of 2 limes, tequila, and salt & pepper. Mix ingredients together in the skillet, cover and cook on low heat for 1 to 1 ½ hours until chicken is well done. Can mix together & place in crock pot. Cook on high 4 hours or low for 6 hours. Mash the chicken with a potato masher until the chicken is shredded. Set filling aside. You can make your own taco shells by frying a corn tortilla in hot oil in a skillet. Fold tortilla over and continue to fry the corn tortilla on both sides until it is crispy. Place cooked taco shells on a plate covered with paper towels. Keep cooking taco shells until you have enough (10 to 12)
Assemble toppings: 1) shredded cheese, 2) shredded lettuce, 3) chopped onion, 4) chopped tomato, 5) chopped black olives, 6) favorite hot sauce, 7) guacamole, 8) sour cream

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